Blue Cupcakes Recipes

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BLUE HAWAII CUPCAKES



Blue Hawaii Cupcakes image

Got this recipe from a website while looking for a fun cupcake idea.

Provided by Jamie Ball

Categories     Cakes

Time 35m

Number Of Ingredients 13

1 box white cake mix
3 egg whites
1/3 c vegetable oil
8 oz crushed pineapple with juice
1/2 c blue curacao liquer
1/2 c cream of coconut
blue food coloring
FROSTING
3 c powdered sugar
3/4 stick butter
1/2 tsp vanilla
3 Tbsp cream of coconut
blue paste food coloring

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine Blue Curacao, cream of coconut, egg whites, and oil.
  • 3. Add cake mix and beat until well blended. Stir in pineapple and food coloring.
  • 4. Pour batter into lined cupcake tins, filling cups 2/3 full. Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
  • 5. Allow cupcakes to cool.
  • 6. While cupcakes are cooling, beat together all frosting ingredients except food coloring in a medium bowl until frosting is fluffy. Add paste coloring and mix until desired color is reached.
  • 7. Pipe frosting onto cooled cupcakes.

BLUE MOON BOOZY CUPCAKES



Blue Moon Boozy Cupcakes image

I was trying to think of a new cupcake flavor and when I thought orange, Blue Moon came to mind. Could we make a Blue Moon Cupcake? We could and we did! This is the perfect dessert for an adult party. Whether it's a tailgate, Oscar party, St. Patrick's Day party, or a cookout, these Blue Moon Cupcakes will be the hit of the party!

Provided by Kelly Stilwell

Categories     Dessert

Number Of Ingredients 17

1/2 C unsalted sweet cream butter (softened)
1 1/4 C granulated sugar
1 2/3 C flour
1 tsp baking powder
1/4 tsp sea salt
2 eggs
1 1/2 tsp pure vanilla extract
1 orange (zested and divided)
1/3 C blue moon beer
2 tbsp skim milk
1 C unsalted sweet cream butter (softened)
2 C powder sugar
4 tbsp blue moon beer
orange zest plus more for topping
3 tbsp heavy whipping cream
1 piping bag fitted with a star tip
1 orange cut into 12 slices

Steps:

  • Preheat your oven to 350° and line your cupcake pan with blue liners. In a large mixing bowl, mix together your flour, baking powder, and sea salt and set aside.
  • Using a standing mixer, cream together the butter and sugar until combined and fluffy.
  • Beat in the eggs one at a time until fully incorporated after each egg.
  • Mix in the vanilla, 3 tbsp of orange zest, Blue Moon Beer, and milk.
  • Gradually mix in the flour mixture until combined and smooth.
  • Scoop batter into the cupcake liners filling them 3/4 full.
  • Bake in the oven for 21 minutes.
  • Let cool completely before frosting
  • Frosting directions
  • Using a standing mixer, combine all ingredients and mix until smooth and stiff peaks form.
  • Scoop frosting into piping bag
  • Pipe frosting onto cooled cupcakes and top with an orange slice. Enjoy!

BLUEBERRY CUPCAKES



Blueberry Cupcakes image

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h25m

Yield Makes 12 cupcakes

Number Of Ingredients 18

6 tablespoons granulated sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon
1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)
1 1/4 sticks unsalted butter, softened
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
2 2/3 cups confectioners' sugar, sifted
1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)

Steps:

  • Make the topping: Mix together granulated and brown sugars and cinnamon.
  • Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
  • Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

GRAMMY'S BLUEBERRY CUPCAKES



Grammy's Blueberry Cupcakes image

This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.

Provided by KFREESE

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, softened
1 ¼ cups white sugar
2 large eggs
½ cup milk
1 pint fresh blueberries
2 teaspoons white sugar
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, baking powder, and salt together in a bowl.
  • Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
  • Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
  • Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g

BLUE CUPCAKES



Blue Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 24 cupcakes

Number Of Ingredients 26

3 cups cake flour
1 1/2 cups blue cornmeal
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 cup blueberry puree
1 cup buttermilk
9 ounces unsalted butter
2 1/4 cups granulated sugar
5 eggs
5 egg yolks
1 cup granulated sugar
5 ounces blueberry puree
1 ounce lemon juice
1 teaspoon salt
3 ounces cream cheese
1 tablespoon granulated sugar
1 pinch salt
1 cup heavy cream
1 cup bleu cheese crumbles
8 ounces unsalted butter
8 ounces powdered sugar
1/4 teaspoon salt
3 tablespoons blue agave nectar
Large bleu cheese crumbles
Sugar, as needed

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a liquid measure, mix together the blueberry puree and buttermilk.
  • In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
  • Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
  • For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
  • For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
  • For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
  • For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
  • To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

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